Tuesday, May 13, 2014

Scalloped potatoes

My brother asked for my scalloped potatoes recipe on Twitter, and since it's an easy recipe but hard to fit into 140 characters, here it is.

Peel and slice thin about six medium-sized or three large potatoes. Place slices in an ungreased casserole dish, overlapping them about half over each other. When you have covered the bottom of the dish, dot with bits of butter and sprinkle generously with salt, pepper, and grated nutmeg. Put another layer of potato slices on that layer and top with the same butter and seasonings. Put a final layer of potato slices on top but do not season yet.

Pour half-and-half (or cream, or whole milk) gently over the top layer. You don't need much, maybe half a cup or a bit more. Then add salt, pepper, nutmeg, and bits of butter.

Bake uncovered in a 350 degree oven for about an hour, or until a fork pushed down through all three layers goes through easily. The top layer will be a bit firm and browned, the bottom layers should be creamy and tender. You will want to eat all of it and burn your mouth.